Name: Burgers au Poivre
Total time: 40 min
Ingredients: 1 recipe recipe (see note) or 1¾ pounds 85 percent lean ground beef; ½ teaspoon table salt; 3 tablespoons Dijon mustard , divided; 4½ teaspoons coarsely ground pepper , divided; 1 teaspoon vegetable oil; ½ cup chicken broth; ¼ cup dry red wine; ½ cup heavy cream; 2 tablespoons brandy; 4 hamburger buns , toasted if desired; 1 cup baby arugula

Why This Recipe Works

We swapped out the expensive cut of meat for a beef burger patty, but kept the requisite black pepper crust and silky, fragrant cream sauce for a burger that would satisfy even the most refined palate. We started by coating our burgers with Dijon, which added a pungent kick and helped the coarsely ground pepper adhere. We seared the burgers quickly to build a good crust and then moved them to the oven to finish. While our burgers rested we made a pan sauce with chicken broth, red wine, heavy cream, and brandy, reducing it on the stovetop to concentrate flavors. A sprinkling of spicy arugula lent the burger a pop of freshness.

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. Serve with cornichons or dill pickles. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.

Season patties with salt, then brush 1 side of each patty with 1 teaspoon mustard and sprinkle with ½ teaspoon pepper, pressing to adhere. Flip patties and repeat with 4 teaspoons mustard and 2 teaspoons pepper.

Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while making sauce.

Pour off fat from skillet and add broth and wine. Bring to boil over medium-high heat and cook, scraping up any browned bits, until reduced to ¼ cup, about 4 minutes. Stir in cream and brandy, return to boil, and cook until reduced to ¼ cup, 3 to 5 minutes. Off heat, whisk in remaining 1 teaspoon mustard and remaining ½ teaspoon pepper. Season with salt to taste. Serve burgers on buns, topped with sauce and arugula.